Snickerdoodle Blondies Delight

$To make snickerdoodle blondies, you need: - 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon cream of tartar - 1/2 teaspoon salt - 3 tablespoons granulated sugar (for topping) - 1 tablespoon ground cinnamon (for topping) You can swap ingredients if needed. Use margarine instead of butter. Coconut sugar works well in place of brown sugar. For a vegan option, replace eggs with flax eggs or applesauce. Gluten-free flour can replace all-purpose flour for gluten-free blondies. Using fresh eggs gives the best rise. Make sure your butter is melted but not hot. This helps mix in the sugars well. Measure flour correctly by spooning it into the cup and leveling it off. This ensures the blondies don’t turn out too dense. Always mix gently when combining wet and dry ingredients. Overmixing can make them tough. Lastly, use high-quality vanilla extract for better flavor. {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grab a 9x13 inch baking dish. Lightly grease it to prevent sticking. Then, line it with parchment paper. Leave some paper hanging over the edges. This makes it easy to lift the blondies out later. Now, take a big mixing bowl. In it, combine 1 cup of melted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use a whisk or spatula to mix them well. You want a smooth texture. Next, add 2 large eggs, one at a time. Beat well after each egg. Then, pour in 2 teaspoons of vanilla extract. Mix until it’s all combined. In another bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of cream of tartar, and 1/2 teaspoon of salt. Mix them well to avoid lumps. Slowly add this dry mix to the wet ingredients. Stir gently. Be careful not to overmix; this keeps the blondies soft. Next, pour the batter into your prepared baking dish. Spread it evenly with a spatula. In a small bowl, mix 3 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle this mix over the top of the batter. Now, it’s time to bake! Place the dish in the oven and bake for 25-30 minutes. Check if they are done by inserting a toothpick in the center. It should come out with a few moist crumbs. Once they’re ready, cool the blondies in the pan for about 15 minutes. Use the parchment paper to lift them out onto a wire rack. Let them cool completely before slicing into squares. To get the best texture and flavor in your Snickerdoodle blondies, focus on a few key steps: - Use melted butter: This adds richness and helps create a soft bite. - Do not overmix: When you add the dry ingredients, mix just until combined. This keeps the blondies tender. - Check for doneness: Insert a toothpick in the center. If it comes out with moist crumbs, you’re set. Avoid these common pitfalls: - Skipping the cream of tartar: This ingredient gives the blondies that classic Snickerdoodle taste. - Overbaking: Blondies should be soft, not dry. Keep an eye on them during the last few minutes. - Not cooling before cutting: Let them cool fully. Cutting too soon can lead to messy squares. Having the right tools makes all the difference: - 9x13 inch baking dish: This size helps the blondies bake evenly. - Mixing bowls: Use one for wet ingredients and another for dry. - Parchment paper: Line your baking dish for easy removal and cleanup. - Whisk and spatula: A whisk helps blend the wet ingredients well, and a spatula is perfect for mixing. Pro Tips Use Room Temperature Ingredients: Ensure your eggs are at room temperature for better incorporation into the batter, leading to a more uniform texture. Do Not Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense blondies instead of the desired chewy texture. Adjust Baking Time: Keep an eye on the blondies as they bake; ovens can vary. Check for doneness a few minutes early to avoid overbaking. Add Extras: Consider folding in chocolate chips, nuts, or butterscotch chips to the batter for added flavor and texture variations. {{image_4}} You can add your favorite nuts or chocolate chips to the blondies. Chopped walnuts or pecans work great. Add about one cup of nuts or chips to the batter. This adds crunch and flavor to every bite. Mix them in right before you pour the batter into the pan. You can also use mini chocolate chips for a sweeter treat. Want to change the flavor? Try adding spices or extracts! Cinnamon is a classic choice. You can also use nutmeg or ginger for a fun twist. Add a teaspoon of any spice to the dry mix. For extracts, swap out vanilla for almond or maple. Just a teaspoon will do. These small changes can transform your blondies into something special. Making gluten-free blondies is simple. Swap all-purpose flour for a gluten-free blend. Make sure it includes xanthan gum for the best texture. Follow the same recipe, and you’ll get soft and chewy blondies. Always check labels to avoid gluten in other ingredients. With these tweaks, everyone can enjoy this sweet treat! To keep your snickerdoodle blondies fresh, store them in an airtight container. This helps maintain their soft texture. You can place a piece of parchment paper between layers to prevent sticking. Keep them at room temperature for up to four days. If you want them to last longer, consider freezing them. Freezing snickerdoodle blondies is easy. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped squares in a freezer bag. They can freeze for up to three months. When you want one, simply take it out and let it thaw at room temperature. To bring back that fresh-baked taste, reheat your blondies. Preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 5-10 minutes. You can also use the microwave. Heat one square for about 10-15 seconds. This will make them warm and soft again. Enjoy your delicious treat! A Snickerdoodle Blondie has a soft, chewy texture. It combines the classic flavors of a Snickerdoodle cookie with blondie batter. You get the buttery taste from the brown sugar and a hint of cinnamon. The cream of tartar gives it a unique tang. This special blend makes it different from regular blondies. Yes, you can make Snickerdoodle Blondies without eggs. You can use substitutes like unsweetened applesauce or mashed banana. Each egg can be replaced with 1/4 cup of applesauce. This makes the blondies moist and keeps the texture nice. However, the flavor may change slightly. You can check if the blondies are done by inserting a toothpick into the center. If it comes out with a few moist crumbs, they are done. The edges will look set and slightly golden. If the toothpick comes out wet, bake them a bit longer. Yes, Snickerdoodle Blondies differ from traditional blondies. Traditional blondies are rich and buttery, with a vanilla flavor. Snickerdoodle Blondies add cinnamon and cream of tartar, giving them a unique taste. The addition of cinnamon sugar on top makes them even more special. We've covered the key elements to make perfect Snickerdoodle Blondies. From ingredient lists to baking steps, you have a clear path to success. I shared tips to improve flavor and texture, plus common mistakes to avoid. You can also explore fun variations and storage methods. Remember, the joy of baking comes from trying new things. With these insights, you'll create tasty treats every time. Enjoy making your blondies!$

Snickerdoodle Blondies Delight

Deliciously soft and gooey blondies with a cinnamon sugar topping.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons granulated sugar (for topping)
1 tablespoon ground cinnamon (for topping)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly, then lining it with parchment paper, allowing the paper to hang over the edges for easy removal later.
In a spacious mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Use a whisk or spatula to mix until the sugars are fully incorporated and the mixture is smooth.
Introduce the eggs to the mixture one at a time, ensuring to beat well after each addition. Follow this with the vanilla extract, mixing until everything is combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt until well blended. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing to keep the blondies tender.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
In a small bowl, combine the 3 tablespoons of granulated sugar with the ground cinnamon. Sprinkle this sweet cinnamon mixture evenly over the top of the blondie batter.
Place the baking dish in the preheated oven and bake for 25-30 minutes. The blondies are done when a toothpick inserted in the center comes out with a few moist crumbs attached, indicating a soft, gooey texture.
Once baked, let the blondies cool in the pan for about 15 minutes. Use the overhanging parchment to lift the entire batch out onto a wire rack for complete cooling.
After the blondies have cooled completely, slice them into squares and prepare to serve.

Notes

For a charming presentation, arrange the blondies on a rustic wooden platter. Lightly dust the top with powdered sugar for a snowy effect and surround them with a few cinnamon sticks for a cozy, festive atmosphere.

Keyword baking, blondies, dessert, snickerdoodle